WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

Description: A small barrel of soft to hard cheese, depending on the age, made with goat's milk. As it ages towards autumn (US: fall) it becomes harder and harder and dry, and the flavour becomes sharper and tangier at the same time. It has a mould rind which is reddish-brown or grey. It is made on farms and in dairies around Chavignol in Sancerre in the Loire Valley. This cheese is at its best March to November and is made with raw, whole milk, having 45% fat (dry) or more. The curds are uncooked and unpressed. It may be found in the following dimensions: 4-5 cm ( 2") diameter x 3-4cm ( 1½") deep, weighing 60-110 g (2-4 oz). People in Berry normally eat this as a mature cheese. 'Crottin' refers to the dark colour of its skin at this stage. Its texture enables it to be fried for serving with salad as a starter. (AOC). The name is also given, incorrectly, to Chavignol-Sancerre. (AOC-1976).